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Pink Sushi

This totally vegetarian 'sushi' is made by rolling up a delicious red-pepper and beetroot pâté in sheets of nori - the seaweed used for classic sushi. One of the main flavourings here is tamari, which is a wheat-free Japanese soy sauce.

Preparation time:
40 minutes, plus chilling

Total time:40 minutes, plus chilling

Serves:
Serves 6 as a starter

Ingredients

11g pack nori sheets

100g bag watercress, stalks cut off

1 carrot, peeled and cut into julienne strips

2 x 5cm pieces cucumber, cut into julienne strips

1 avocado, peeled and sliced

1 tsp tamari

50ml tamari

Pâté

1 small red pepper, deseeded and chopped

1 medium beetroot (raw), peeled and chopped

100ml olive oil

2 tbsp cider vinegar

200g cashew nuts

1 tbsp roughly chopped ginger

½ red chilli, roughly chopped

1 tbsp maple syrup

Method

Put all the pâté ingredients into a blender and blend till completely amalgamated and smooth; you'll need to stop and scrape down the sides a few times to get a smooth purée. Refrigerate the mixture for 2-3 hours to firm up or, if you're in a hurry, freeze it for 30 minutes.

Lie a nori sheet on a sushi rolling mat or clean tea towel. Arrange a handful of the watercress on the lower half of the sheet then spread about 1½ tbsp of the pâté over the watercress. Arrange some carrot, cucumber and avocado over the pâté, then a little more watercress. Carefully roll up the seaweed to create a neat roll, using a dab of tamari to seal the sushi. Slice in half with a sharp knife, or slice into small pieces if you prefer. Repeat with the remaining ingredients, then serve immediately.